Pate a choux derives from the old French meaning "to cherish" or cabbage paste because of its shape, this pastry has been in use since the[ sixteenth century. It is a cooked mixture of water, butter and flour which rises due to steam expansion. The paste crusts on the outside, trapping steam inside, creating a puffed shape with a hollow interior. The crisp shells are filled with a variety of creams and finished with a glaze.]

Total Time:
40 min
5 min
10 min
25 min

4 servings

  • 1/2 recipe Pate a Choux, recipe follows
  • 1/2 cup grated Gruyere
  • Freshly cracked black pepper
  • 1 egg, beaten
  • Special Equipment: pastry bag fitted with a #10 star tip, baking sheet, parchment paper, pastry brush
  • Pate a Choux:
  • 1 cup water
  • 1 teaspoon salt
  • 3 teaspoons sugar
  • 6 tablespoons butter, cut in pieces
  • 3/4 cup plus 2 tablespoons flour, sifted
  • 4 eggs, beaten

Preheat the oven to 400 degrees F.

In a small mixing bowl, add the grated cheese and plenty of freshly cracked black pepper to the half-recipe of pate a choux. With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1-inch) rounds, spaced 1 to 2 inches apart on the parchment paper-lined baking sheet. Brush lightly with the beaten egg and place in the oven. Cook until golden and puffed, about 25 minutes. Remove from the oven and cool briefly on a baking rack. Serve hot or at room temperature.

Pate a Choux:

In a small saucepan over high heat, bring the water, salt, sugar, and butter to a boil, making sure the butter is completely melted. Off the heat, add the flour all at once and beat vigorously with a wooden spoon. Return to the heat and continue beating until the dough forms a solid, smooth mass and pulls away from the sides of the saucepan. Take off the heat and empty the dough into a clean mixing bowl. Little by little add the beaten eggs, beating vigorously in between each addition, until the dough forms a smooth, supple mass. Divide the dough into 2 even quantities, 1 part to be used for the gougeres, the other for profiteroles.

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    This recipe can't be improved if you tried. (I put about 1/4 tsp of red pepper flakes in, but we just wanted a little heat. Also added some grated nutmeg because that is how I was taught to make them) I made them with and without the egg wash. Without, they were a little bigger, but I preferred them with the egg wash. I also used the Cuisinart method and loved the shortcut. I add just a little more gruyere, but I like a lot of cheese. Don't look for another recipe for these gems.... this one is the BEST!
    First time making choux but it wasn't as hard as I made it out to be in my own mind! I used asiago - delish. I also followed another reviewer's advice and busted out the cuisinart for the egg mixing (super fast, pain to clean the blade underneath though). Used the old plastic baggie with a corner cut off instead of a piping bag trick et voila! Egg wash is a must (flattens out the "peak" and makes them so pretty) don't forget to do it. Yeah I will def make these again. Oh and I agree with another reviewer - these are best at room temp. I made the whole batch, didn't split the recipe (they're that good!).
    Not as flavorful as I would have hoped. I would add more gruyere. I loved making these!
    I used this recipe to make the gougeres and the profiteroles. I liked that it used water instead of milk and less butter than Paula's, so it saved some fat and calories. I did use Paula's idea for incorporating the eggs. After the dough part is done in the pan, instead of putting it into a clean bowl, put it into a clean food processor. Then turn it on and slowly pour in the beaten eggs. It comes together in seconds! It worked beautifully. I used a disposable pastry bag with no tip for the gougeres and then a small cookie scoop for the profiteroles. Both ways worked fine. I actually liked the gougeres better when they were a smaller size, they got a little crispy. They are addictive though! Also, for anyone that thought they were bland, try them at room temperature, they are a lot more flavorful then.
    Great Recipe. Very simple, quick, and presented nicely on the plate.
    I used a small mealon baller to make perfet portions. It was a huge hit at the party.
    I made these for the first coarse to go with salad. Everyone raved about them. I used smoked gruyere and didn't egg wash them before baking (I forgot). They were fabulous and a definite do over!!
    These are really wonderful! Made for Christmas day, and they were a hit with everyone. Did not use a pastry bag, but still looked appetizing, and the flavor is exceptional. Easy to make, too. I was skeptical to make them right before the crowd arrived, but they were easy and a real crowd pleaser. I will definitely make these again, and again, and again...!
    I'm a huge fan of Food Network...love Nigella, Tyler, Paula...but Amy Finley has inspired me to actually get in the kitchen and cook again. It's been too easy to allow my partner to make meals, but after watching Amy, I am HOOKED and back in the kitchen. I've been inspired to make something from each of her episodes and these are SUPER easy to make and taste AMAZING. Made them for friends recently and got the "You made these yourself?" as a comment...take your time filling the pastry bag and you'll be all set. Delicious. Thanks Amy from a fan in Anthem, AZ!
    I made these for my winter dinner party and they were a hit! They were super easy. There is no need for a piping bag, you can easily spoon them onto the parchment paper.
    I was so surprised how easy these were to make (and how fast)! Other than my arm hurting from trying to incorporate those eggs at the end, it was easy...amateur with the pastry bag that I am, I overfilled it, but it still worked and my friends loved them. I used grated Romano which made it a bit stronger flavor than Gruyere, but was a touch salty.
    I liked the recipe and I had no problem to make the cream puffs(I used the Good Grips Small Cookie Scoop to make the puffs round). I will do the gougeres next time.
    If anyone had told me that such an impressive appetizer would be this easy, I would never have believed them! Gougeres and profiteroles have always looked too intimidating to consider making. All of my friends could not believe I had really made Gougeres. Thanks, Amy!
    I would love to be a great chef, but am certainly not. Therefore, I was really confused by the few people who said this was difficult and expensive (!). It is, in fact, inexpensive and e-a-s-y! And the fact that you get to use a pastery bag gives it wow factor and impresses guests. Everyone wanted the recipe. They were gone in 60 seconds and I make them ALL THE TIME. They are truly a party staple. Fabulous!!
    I used grated parmesan instead and it was a winner. So yummy and SO EASY AND INEXPENSIVE TO MAKE!! Who was the loser who said it wasn't? Rory, is that you?!
    My husband liked these so much he's requested I make them once a week. They were easy to make and splitting the batch to make dessert too makes preparing two courses as easy as it can be. Amy, you're the best.
    this is a wonderful recipe - i was so excited to have seen it on this new show, since the local and very popular French bakery has gougeres, and i've always wondered how they are made. these rival the ones at the bakery, and actually are better if only for the fact that i can eat them right out of the oven! this is the first time i've reviewed anything on foodtv.com - that's how much i liked this recipe.
    I really LOVED this recipe! DO NOT open the oven--even for a second! I did because I notice one side of the Gougres were browning faster and I wanted to rotate them--bad move! They flattened out almost immediately. No bother, they were still delictible.
    I made this recipe and it was easy to make but I really didn't think there was a lot of flavor to them. I wouldn't make them again and there were leftovers which is always my sign that my company was not impressed either.
    These were SO easy and totally delicious! Thank you, Amy!!
    Thank you for making them so easy. I had no problem following your demo. I can't wait to try different cheeses and spices with this recipe. Maybe some Monterey Jack with a little taco seasoning or some Parmesan with a touch of garlic powder ... the possibilities are endless! I don't understand the "snobby, complicated, expensive" comments. If using the proper French cooking terms is "snobby" then I'm all for it! I finally know the correct pronunciation of "gougere" and "pate a choux" - LOL! Complicated? Only if making dough, dividing it on a pan and baking it is too difficult for you. Expensive? Hardly. This recipe cost me under $10. I already had all the ingredients, except for the Gruyere, which cost about $4.00. I also bought a reusable pastry bag, a coupler and a #10 tip (total cost = $5.50). By the way, this is the very first time I have made every recipe from a single episode of an FN show ... and the meal was delicious!
    Amy, what a joy to see your recipes! These are wonderful! After watching your show, my husband said we had to have these! Thanks!!!
    I have always wanted to know how to make these. Thank you for making it so simple to do. They turned out beautifully and tasted great. Keep up the good work.
    I thought it was an easy recipe and very tasty! By the way Kymber from NC, did you make the recipe at all cuz I'm trying to figure out what was so expensive; the water, salt or sugar?
    This is a very good recipe and easy to make. It can be used for a simple occasion or a formal event.
    I've made profiteroles before, but never tried a savory version. These are absolutely yummy. Thank you for an easy and impressive appetizer.
    I was actually inspired to make the whole meal that Amy made on sunday.. everything turned out SOO good. Unfortunely the gougeres went flat for me but I live at a high altitude. I am going to mess with the recipe a bit.. all in all though the flat ones worked fine as well and will be a great new addition to appetizers for my catering company. THe possibilities of toppings (of fillings) for these are endless. Amy ROCKS!! and to you in North Carolina.. what was expensive or snobby about this whole episode? one of the easiest and tastiest dinners I have made in a LONG time!!
    This was easy and people think it took a long time and a special skill. Yummy.
    I didn't have the right size pastry tip so I ended up spooning it onto the baking sheet. They still turned out great although I only baked them for 20 minutes and the bottoms were getting a bit crispy.
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    This recipe is featured in:

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